Bow ties are back in style and back on a heart-healthy menu. Because real Parmigiana-Reggiano cheese has an intense flavor, you can get away with using less, making it idea for healthy cooking. —Healthy Cooking Test Kitchen
- 4 cups uncooked multigrain bow tie pasta
- 1/2 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1/2 cup white wine or reduced-sodium chicken broth
- 4 ounces fat-free cream cheese, cubed
- 2 tablespoons cornstarch
- 2 cups whole milk
- 2 cups cubed cooked chicken breast
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- Additional grated Parmigiano-Reggiano cheese, optional
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook for 2 minutes. Stir in cream cheese until melted.
- Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, cheese, basil, pepper and salt; cook and stir until cheese is melted.
- Drain pasta; add to chicken mixture. Heat through. Sprinkle with additional cheese if desired. Yield: 6 servings.
Originally published as Chicken Bow Tie Alfredo in Healthy Cooking April/May 2012, p61
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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